A natural dye often only really shines when its brother, the mordant, is part of the plan.
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A natural dye often only really shines when its brother, the mordant, is part of the plan.
Tartaric Acid, a byproduct of wine making, is a stronger alternative to Citric Acid. It is commonly used in natural dyeing to lower the pH to 1+ and intensify and brighten cochineal reds. Additionally, it serves as an antioxidant (E334) and is naturally present in grapes and bananas.
A small amount of Citric Acid can make a big difference in adjusting the PH levels of various substances. It falls between lemon juice and Tartaric Acid in terms of strength and is a valuable tool in achieving desired levels of acidity in natural Dyeing.
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